If you believe that chocolate and mint are the perfect duo, then you are going to love these vegan Chocolate Mint Brownies! It all starts with a layer of gooey, rich, and fudgy vegan brownies. From there, a mint green vegan buttercream is spread on top before they’re finished with a layer of chocolate ganache on top. Does that sound like the best vegan brownie or what? Whether you make a batch of mint brownies for St. Patrick’s day, the holidays, or to make the chocolate mint lovers in your life happy, this rich and chocolatey dessert is guaranteed to be a hit!
Ingredients needed (with substitutions)
Vegan butter – Melted vegan butter adds a good amount of moisture to the brownie batter. Sugar – Granulated white or cane sugar is best. Vanilla extract Soy milk – Or you can use any non-dairy milk you already have at home, like oat milk or cashew milk. All purpose flour – This is my go-to flour in almost all of my brownie recipes, like these Eggless Brownies and Brownie Bites. A quality gluten free flour might work but I haven’t tried it. Cocoa powder – Use natural cocoa powder, not Dutch process. Baking powder Salt Powdered sugar – This not only sweetens the mint frosting but also gives it a light and fluffy texture. I don’t recommend making substitutions here. Peppermint extract – For the refreshing mint flavor in the frosting. Green food coloring – I used liquid food coloring but gel food coloring also works well. If you use gel, just know that you’ll need to use a smaller amount because it’s much more concentrated. Vegan chocolate chips – Some of my favorite dairy free chocolate chips are the Trader Joe’s and Enjoy Life brands. Always check the ingredients list for milk fat or butter oil before you buy. Coconut milk – Full fat canned coconut milk adds richness to the chocolate ganache and helps it firm up and solidify as it cools.
How to make chocolate mint brownies
Find the complete printable recipe with measurements below in the recipe card. Stir the melted butter, sugar, vanilla, and milk together in a large bowl. Then sprinkle the flour, cocoa, baking powder, and salt over the wet mixture and gently stir to combine, being careful not to over-mix. Transfer the thick brownie batter to the pan and smooth it out to the edges with a spatula or your hands, then bake. The brownies may look a little underdone or jiggly when they come out of the oven but they firm up nicely as they cool. Make the mint frosting while you wait for the brownies to cool. Beat the powdered sugar, softened vegan butter, peppermint extract, soy milk, and a few drops of green food coloring together until smooth and fluffy. Thin it out with a few drops of milk as needed. Spread the mint frosting over the cooled brownies, then place them in the fridge to firm up for 1 hour. Lastly, make the chocolate ganache by placing the chocolate chips in a bowl and heating the coconut milk in the microwave. Pour the warm cream over the chocolate and let it sit for a few minutes (do not stir). Afterward, stir the two together until you have a smooth and creamy chocolate sauce. Pour the ganache over the mint-frosted brownies, then place them back in the fridge to set. Once the chocolate is firm, slice the brownies into squares. Enjoy!
Tips and tricks
Only stir the dry ingredients into the wet ingredients until they all just come together and no dry flour streaks remain. If you overmix the batter, the brownies will be dense and not as fudgy. Give the brownies plenty of time to chill in the fridge between adding the mint icing and ganache. This will prevent the layers from becoming a melted mess! For the cleanest brownie slices, run the blade of a knife under hot running water or wipe the blade after every slice.
Frequently asked questions
Want more vegan brownie recipes?
Chewy Vegan Brownies Peanut Butter Swirl Brownies Raspberry Brownies Coconut Oil Brownies
